Ajith Augustine Email & Phone Number

Maldives

• Prepared and cooked food items according to recipes, portioning, and presentation specifications.• Ordered necessary supplies and equipment needed for daily tasks.• Ensured all food was stored properly in accordance with safety regulations.• Cleaned and sanitized work areas, utensils, and equipment used for cooking.• Followed proper plate presentation techniques when serving dishes.• Assisted higher-level chefs in the preparation of more complex dishes.• Monitored stock levels of ingredients and kitchen supplies.

Doha, Qatar

Placed orders to restock items before supplies ran out.• Handled and stored food to eliminate illness and prevent cross-contamination.• Prepared meals from scratch using authentic, popular recipes to generate repeat business.• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergysufferers.• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.• Assisted with menu development and planning.• Utilized culinary techniques to create visually appealing dishes.• Collaborated with staff members to create meals for large banquets.

Doha, Qatar

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.• Checked freezer and refrigerator prior to each shift to verify correct temperatures.• Maintained well-organized mise en place to keep work consistent.• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, andeggs.• Coordinated with team members to prepare orders on time.

Kochi, Kerala, India

• Cut, trimmed and ground meats such as beef, pork, and poultry .• Complied with food safety, hygiene and sanitation regulations for safe food preparation. • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.• Adhere to safety and cleanliness standards and maintained equipment.• Used boning knife, skewers and twine to shape, lace, and tie roasts.• Wrapped meat produce to maintain quality, freshness and condition.• Labeled meat items clearly and accurately with allergen information and expiration dates.• Performed meat inspections and checked temperature environment to maximize food safety.• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.